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Bottle of lemon infused olive oil.

Lemon Infused Olive Oil

So delicious and so easy! You'll find thousands of uses for this delicious oil - from vinaigrettes to marinades to drizzling over cooked meats or fish!
Course Condiment
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Cooling 2 hours
Total Time 2 hours 30 minutes
Servings 8
Calories 32kcal



  • Scrub the lemons very well. Using a vegetable peeler, cut off large strips of zest, being careful not to get the white pith.
  • Place the lemon peels in a saucepan and add the olive oil.
  • Bring just to a simmer over medium heat. Turn heat to low and let simmer for 10 minutes.
  • Turn off the heat and let the oil come to room temperature.
  • Pour into a sterilize jar through a strainer to capture the lemon peels.
  • Store in the fridge for up to a month.


Can substitute oranges for lemons. 
Will keep for about a month in the fridge, though I always use mine up very quickly! 
Do not let the olive oil temperature get above 150 degrees. 


Calories: 32kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin C: 14.3mg | Calcium: 7mg | Iron: 0.2mg